Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 562097
Title Designing food structure to slow down digestion in starch-rich products
Author(s) Pellegrini, Nicoletta; Vittadini, Elena; Fogliano, Vincenzo
Source Current Opinion in Food Science 32 (2020). - ISSN 2214-7993 - p. 50 - 57.
DOI https://doi.org/10.1016/j.cofs.2020.01.010
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2020
Abstract

The category of starch-rich foods is on the spot for its role in the development of obesity and related diseases. Therefore, the production of food having a low glycemic index should be a priority of modern food industry. In this paper three different food design strategies that can be used to modulate the release of glucose during the gastrointestinal process of starch-rich foods, are illustrated. The structure of the starch granules can be modified by controlling processing parameters (i.e. moisture, temperature and shear) thus influencing the gelatinization and retrogradation behavior. The intactness of plant cell walls hindering the access of amylases to the starch granules and the formation of a stiffed food matrix using the crosslinking between proteins and the melanoidins generated by Maillard reaction are also very effective approaches. Following these food design strategies several practical approaches can be pursued by food designers to find reliable solutions combining the consumers request of palatable and rewarding foods with the public health demand of having food products with better nutritional profile.

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